WORK OF 1903-4. 33 



bouquet not strong, but pleasant; flavor not very smooth, but good, 

 clear: a fine acid; generally desirable; color, a pale amber shading to 

 .straw color. Analysis of this sample on this date gave the following 

 results : 



Specific gravity 0. 998 



Total solids grams per 100 cc. . 1 . 73 



Total sugar do Trace. 



Alcohol , do .... 6. 20 



A.cid do 37 



Tannin do 046 



May 2o. First bottling (unfiltered): In bottle, bright like filtered 

 goods; shows a slight amount of flocculent granules resting in the 

 liquor; practically like filtered product as to gaseousness; color an 

 opalescent, pale amber, shading to straw color. Bouquet weak and a 

 mild, pleasant flavor; apparently the same as the filtered sample. A 

 sample of the second bottling of this cider was sent to Doctor Wiley, 

 who says, "No. 10 has a good flavor, but not quite so good as No. 9." 

 The analysis made at the Bureau of Chemistry, Department of Agri- 

 culture, is as follows: 



Grams per 100 cc. 



Sugar 0. 082 



Alcohol 6. 12 



Acid, as sulphuric 223 



Acid volatile, as acetic 037 



CASK EXPERIMENT No. 11. 



The general notes are the same as those on cask experiment No. 6. 

 Cask No. 11 was sown with 1 pint of culture of yeast No. 97 on Sep- 

 tember 30, 1903, the bung plugged with cotton, and later fitted with the 

 ventilation apparatus. Yeast No. 97 was isolated at Blacksburg from 

 a small preparation of must of Soulard crab. It has the peculiar char- 

 acteristic of growing in test-tube cultures in colonies or coagulated 

 masses, thus showing at all times a bright liquor. 



October 1. Fermenting active!} 7 ; heavy foam on must; air already 

 driven out of cask; temperature of must, 66 F. 



October #. Fermentation progressing rapidly. 



October 3. Fermenting more slowly. 



October 10. Condition same as in test No. 6; specific gravity, 

 1.012. Microscopic examination shows yeast to be abundant; cells 

 large, round. 



October 20. Same as test No. 6 as to quality; specific gravity, 

 1.002. 



October 27. Partial analysis showed a specific gravity of 1.002; 

 alcohol 5.06 grams and sugar 0.28 gram per 100 cc of cider. 



October 28. Racked as in case of test No. 6. 

 6390 No. 8804 3 



